Aloo Curry Potato Curry Recipes

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ALOO CURRY (INDIAN POTATO CURRY RECIPE)



Aloo Curry (Indian Potato Curry Recipe) image

An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.

Provided by Saima Zaidi

Categories     Breakfast/Brunch

Number Of Ingredients 15

2 medium potatoes
1/4 cup cooking oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
5-6 curry leaves
1 green chilli
1 tsp tamarind paste
1 tsp sugar
1 tsp salt

Steps:

  • Boil the potatoes in an instant pot or stovetop pressure cooker until soft.
  • Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.
  • Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.
  • When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.
  • Add the potatoes and mix well.
  • Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

Nutrition Facts : ServingSize 1 cup, Calories 204.4 kcal, Sugar 2.6 g, Sodium 608 mg, Fat 13.8 g, SaturatedFat 1 g, Carbohydrate 19.1 g, Fiber 2.8 g, Protein 1.9 g, UnsaturatedFat 12.2 g

ALOO KEEMA (POTATO AND MINCE CURRY)



Aloo Keema (Potato and Mince Curry) image

Make and share this Aloo Keema (Potato and Mince Curry) recipe from Food.com.

Provided by grapefruit

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
450 g beef or 450 g ground chicken
1 teaspoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons yogurt
2 -3 tomatoes, chopped
300 g potatoes, peeled and diced
1 teaspoon garam masala
2 green chilies, chopped
3 tablespoons coriander leaves, chopped

Steps:

  • Fry onions in a heavy based pan over medium heat.
  • when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
  • ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
  • add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
  • add potatoes, mix well.
  • add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
  • add garam masala , chillies and coriander right before serving.
  • mix well.
  • serve hot with naan,chapati or rice.

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)



Aloo Gobi Masala (Cauliflower and Potato Curry) image

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 8

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Steps:

  • Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
  • Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g

EASY ALOO CURRY (CURRIED POTATOES)



Easy Aloo Curry (Curried Potatoes) image

These spiced-up curried potatoes are simple to make and are an interesting side dish for chicken or fish entrees.

Provided by Marian Blazes

Categories     Side Dish     Appetizer

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon cumin seed
2 cloves garlic (minced)
Optional: 1 small hot chili pepper (minced)
1/4 cup onion (finely chopped)
4 large potatoes
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 cup chicken broth (or vegetable broth)

Steps:

  • In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes or until golden.
  • Add the minced garlic, chili pepper (optional), and onion; cook until soft.
  • Peel the potatoes and cut them into 1/2-inch cubes.
  • Add the potatoes, curry powder, turmeric, ground cumin, and chicken broth and cook over medium-low heat, stirring occasionally.
  • Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking-until tender.
  • After the potatoes are tender, cook 2 to 3 minutes more or until the outsides of the potatoes are slightly crispy and golden brown.
  • Serve warm.

Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, Sodium 104 mg, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ALOO CURRY (POTATO CURRY)



Aloo Curry (Potato Curry) image

This is one of the tastiest dishes that my grandma makes ! She garnishes the same with fresh green corieander leaves.

Provided by Mini Ravindran

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 big cubed, boiled/microwaved potatoes
2 onions
4 cloves garlic
1 piece ginger (very small)
2 tomatoes
2 green chilies
salt
1/2 teaspoon turmeric
1/2 teaspoon red pepper
4 cloves
1 1/2 tablespoons oil

Steps:

  • Blend all the ingredients of puree to a smooth paste and keep aside.
  • Heat oil in a non stick heavy base skillet and when medium hot put cloves.
  • Now add all the spices and wait for 10 seconds.
  • Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
  • Add 2 cups of water and the potatoes.
  • Let it simmer for 15 minutes.
  • Serve warm with rice, Indian roti, paratha etc.

Nutrition Facts : Calories 376.9, Fat 5.7, SaturatedFat 0.8, Sodium 29.6, Carbohydrate 75.3, Fiber 10.3, Sugar 8, Protein 9.3

POTATO CURRY (SUKHE ALOO)



Potato Curry (Sukhe Aloo) image

Georgia O'Keeffe's cookbook collection included volumes covering cuisines from around the world, and the artist kept a variety of spices on hand to cook from these books. "Indian Cooking" by Savitri Chowdhary, first published in England in 1954, was one of her favorites. This recipe for potato curry, bright gold with turmeric, is from that book. Ms. O'Keeffe grew potatoes in her garden in Abiquiu, N.M.

Provided by Florence Fabricant

Categories     curries

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 medium onion, diced
3 tablespoons cilantro leaves, chopped
1 teaspoon ground turmeric
A pinch of chile powder, or to taste
1 1/2 teaspoons salt
1 pound small potatoes, preferably Yukon Gold, scrubbed and quartered
1 teaspoon garam masala
1 tablespoon lemon juice

Steps:

  • In a two-quart sauté pan, melt the butter and sauté the onion on medium-low until translucent, about 5 minutes. Stir in 2 tablespoons of the cilantro, the turmeric, chile powder and salt. Add the potatoes, stir and cook a few minutes to coat with the other ingredients. Reduce heat to low.
  • Cover and cook about 20 minutes, until almost tender, stirring a few times and adding a little water, if needed, to prevent sticking. Add garam masala and lemon juice. Continue cooking, covered, another 5 to 10 minutes, until potatoes are tender. Remove from heat, transfer to a serving dish and shower with remaining cilantro.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams

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